Mark Rogers has been announced as head chef of Hobart restaurant Pearl + CO.
Rogers has 15 years’ experience and previously worked at Bruny Island Premium Wines and The Source Restaurant at MONA.
“I’m excited about cooking in this historic location in the wake of such good chefs, and in an environment where I can be creative and free to explore the amazing range of local produce”, says the chef.
Rogers has also designed a new menu with additions including Huon salmon three ways, comprising confit salmon, shaved fennel and salmon pearls; pastrami salmon with sweet mustard sauce and gin- and beetroot-cured salmon with crispbread and crème fraiche.
